This simple salad is packed with flavor and perfect for Spring. Serve it for lunch with a sliced grilled chicken breast or roasted salmon. The salad is fairly hearty and will last in the refrigerator for a couple of days, making it perfect for packing in a lunchbox.
Ingredients
Salad
4 cups
cooked
black rice
1 large
carrots
peeled into ribbons
4
radishes
thinly sliced
½ cups
finely chopped
parsley
4
green onions
thinly sliced
Dressing
2 tablespoons
raw apple cider vinegar
2 teaspoons
maple syrup
2 teaspoons
kosher salt
¼ cups
garlic infused olive oil
